Salmon Salad

1 can of salmon, picked fine, 3 sweet pickles, and 3 hard boiled eggs chopped fine, 4 crackers rolled fine. Mix all together.

Dressing

1/2 cup of vinegar, 1 beaten egg, 2 teaspoonfuls of prepared mustard, 1/2 cup of milk, 1 tablespoonful of butter. Cook to a smooth sauce and when cold pour on the above.

Mrs. Henry Jones.

Salmon Salad

1 can salmon, 15 crackers rolled fine, 5 good sized pickles chopped fine, 5 hard boiled eggs, whites chopped fine, yolks rubbed fine in a tablespoonful butter, salt and pepper to taste, vinegar enough to mix.

Sweet Bread Salad

1 pint sweet breads, put into boiling water with a bay leaf, and 1 teaspoonful salt, and simmer about 3 hrs. Drain and immerse in cold water until chilled. Take chopped celery same amount as sweet breads. Add some English walnuts and Malaga grapes. Use mayonnaise with olive oil, and when adding this to ingredients, add a little whipped cream.

M. Elizabeth Gitt.

Potato Salad

3 potatoes, 1/4 grated onion, 2 hard boiled eggs, 1/4 tablespoonful salt, small amount of celery. Dressing. - 1 egg, 1 tablespoonful sugar, 1/2 tablespoonful butter, 1/2 tablespoonful flour, 1/4 table-spoonful mustard, 1/4 pint vinegar, 1/2 pint milk, 1/4 tablespoonful salt. Beat egg, then add mustard, flour, sugar, salt; beat and add vinegar and stir well, then add milk slowly, put over fire and stir; when thick as custard, add butter, and pour over salad.

Mrs. Ed. Michael.

Potato Salad

6 cold boiled potatoes of medium size, 1/2 medium sized onion, 1 tablespoonful finely cut parsley, 4 tablespoonfuls olive oil, 2 tablespoonfuls vinegar, salt and pepper. Slice potatoes, onion and parsley in a bowl. Mix salt, pepper and olive oil thoroughly, then add vinegar. Stir well and pour over potatoes, etc. Toss all well with fork so that dressing is well mixed thoroughly. Let stand 1 hour and serve very cold. Mrs. Aimee Wirt Winebrenner.

Potato Salad

10 good sized boiled potatoes, 2 hard boiled eggs, 2 onions, 2 bunches celery, pepper, salt and sugar to taste.

Dressing

1 teacupful vinegar, 1/2 cup water, 1 tablespoonful mustard, butter the size of an egg. Boil all together and when cool stir in cup sweet cream. Mrs. J. J. Schmidt.

Cabbage Salad

Cut part of a head of cabbage into slices, also 2 green peppers. Sprinkle the cabbage and peppers with a little salt, and mix thoroughly. Pour over salad dressing, or dress with oil and vinegar.

Mrs. A. R. Brodbeck.

Cabbage Salad With Boiled Dressing

Cut a head of cabbage fine. Heat in a sauce pan 1 cup of vinegar, tablespoonful of butter, 1 of sugar, 1/2 tablespoonful of made mustard, salt and pepper. In a second vessel heat two-thirds of a cup of milk, stir into it 2 beaten eggs and cook until they begin to thicken. When the vinegar boils pour on the shredded cabbage, pour all back into the sauce pan; stir 1 minute with a silver fork, add the boiled milk and eggs and stir well, stir into a covered bowl and set where it will cool suddenly. Serve in a glass dish.

Mrs. A. M. Wolf.